Deep-frying a turkey uses a pot with some type of oil over an open flame, thus it presents several potentially serious hazards. The procedure must be considered hazardous from the time the flame is lit to the time the turkey is removed and the oil has completely cooled down. Since oil can burst into flame at 375º F and many turkey fryers don’t come with temperature gauges it is recommended that you use a cooking thermometer to monitor the oil. Poultry only has to have an internal temp of 165º F to be considered fully cooked and safe to eat. There is no need to go above 350º F when deep frying turkeys. Here is a list of hazards and solutions:

• Never leave the cooking pot unattended. • Only fry smaller turkeys that weigh 12 pounds or less. • Call 9-1-1 immediately if a fire ever gets out of control. • Make sure that the fryer is on a flat stable surface and stable. • Place Fryer at a safe distance from anything that can catch fire. • Use oils with high smoke points such as Canola, Peanut or Safflower. • Do not fry a frozen turkey. Ensure that the turkey is completely thawed. • Before cooking the turkey, completely dry it inside and out with papertowels. • Keep childeren and pets away from fryer until it has completely cooled after cooking • Keep an all-purpose extinguisher close by and never use water to extinguish a grease fire. • Use well-insulated potholders or oven mitts. If possible, wear safety goggles to protect your eyes from oil splatter. • Determine exactly how much oil you will need by placing the turkey in the cooking pot and adding water until there are 1 to 2 inches over the top of the bird. Then remove turkey and measure the amount of water that is left in the pot. Pour out the water, dry both pot and turkey completley and fill the pot with the measured amount of oil. • The U.S. Consumer Product Safety Commission website offers some safety tips.